Copycat Magnolia Bakery Cupcakes

Instructions

1. Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
2. Whisk together flour, baking powder, and salt. Set aside.
3. Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
4. Gradually add dry ingredients to the wet, alternating with milk. Begin and end with dry. Mix until just combined.
5. Divide batter evenly among liners (⅔ full).
6. Bake 18-20 minutes, or until a toothpick inserted comes out clean.
7. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
8. Once cool, frost with Magnolia Bakery Vanilla Buttercream Frosting.

Magnolia Bakery Vanilla Buttercream Frosting

• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar
• ¼ cup whole milk
• 2 teaspoons vanilla extract

1. Beat butter until creamy.
2. Gradually add powdered sugar, one cup at a time, mixing well.
3. Add milk and vanilla. Beat until light and fluffy.
4. Add food coloring (optional).
5. Frost cooled cupcakes. Enjoy!

Variations

Try these fun twists:

• Chocolate Lover’s Delight: Add ¼ cup unsweetened cocoa powder to the dry ingredients.
• Lemon Zest: Add lemon zest and/or extract to the batter.
• Strawberry Surprise: Fold in ½ cup chopped fresh strawberries.

Keto Version

For a keto-friendly version, substitute:

• Almond flour for all-purpose flour
• Erythritol for granulated sugar
• Unsweetened almond milk for whole milk
• Keto-friendly vanilla buttercream frosting

Follow the original instructions.

FAQ

• Q: Can I make them ahead? A: Yes! Bake and store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes should be refrigerated.
• Q: Can I freeze them? A: Yes, for up to 3 months. Wrap tightly and store in an airtight container or freezer bag.
• Q: Can I use different frosting? A: Absolutely! Experiment with chocolate, cream cheese, or coconut frosting.

Conclusion

Enjoy these delicious, homemade cupcakes! Happy baking!